Chicken Tortilla Soup

🧂 Ingredients

• 4 tablespoon olive oil

  (divided - 2 tablespoon & 2, 1 tablespoon portions - or vegetable oil)
• 4 chicken thighs

  (boneless, skinless - or 2 chicken breasts)
• 1 small white onion

  (chopped)
• 2 tablespoon garlic

  (minced)
• 4 medium tomatoes

  (chopped)
• 1 jalapeno

  (finely diced, seeds removed)
• 1 red bell pepper

  (chopped)
• 3 tablespoon green chiles

  (finely diced, we use a portion of canned green chiles)
• 2 stalks green onion

  (chopped - reserve some for garnish, if desired)
• 1 10 oz bag sweet corn

  (frozen - canned or fresh can also be used)
• 1 15 oz can black beans

  (rinsed and drained)
• ½ cup + 2 Tbsp cilantro

  (chopped, divided into 2 portions - ½ cup and 2-3 tablespoon depending on if you will use some as garnish)
• 2 teaspoon chili powder
• 2 teaspoon cumin
• 1 teaspoon oregano
• 6 cups chicken broth

  (1 ½ 32 oz cartons)
• 1 lime

  (fresh squeezed juice)
• salt & pepper

  (to taste)
• shredded cheese

  (optional, garnish)
• 3 corn tortillas

  (cut in half, then sliced into strips)
• avocado

  (optional, garnish)

Instructions

• 1 Preheat a large stock pot and the first portion of olive oil (or vegetable oil)
  to medium high temperature. Sear both sides of the chicken thighs (or breasts)
  until lightly browned, about 5 minutes. Remove and set aside.
  
• 2 Add second portion of olive oil (or vegetable oil) and cook onion for about 1
  minute before adding the minced garlic. Cook for 1-2 minutes until turning
  translucent. Add tomatoes, bell pepper, jalapeno, chiles, and green onion. Stir
  to combine and allow to cook for 1-2 minutes.
• 3 Add corn, black beans, and the first portion of cilantro. Stir to combine. Then
  add the seasoning (chili powder, cumin, oregano). Stir, then add the chicken
  broth. Return the chicken thighs to the stock pot, cover and cook for 20
  minutes, stirring occasionally.
  
• 4 Remove the chicken thighs from the soup, and shred the pieces using a couple of
  forks. *Taste the soup after cooking with the chicken and add salt & pepper as
  needed (to taste).
  
• 5 Add the second portion of cilantro, fresh squeezed lime, and return the shredded
  chicken to the soup. Stir to combine and turn the heat off of the soup of while
  you pan fry the tortilla strips.
  
• 6 Serve the chicken tortilla soup with fried tortilla strips and optional garnish.
  We used cilantro and green onion reserved from cooking the soup, plus avocado
  and shredded cheese.
  
• 7 In a medium frying pan or skillet, heat the third 1 tablespoon portion of olive
  oil (or vegetable oil) to medium high heat. Add the cut tortilla strips and
  brown slightly, turning frequently, about 2-3 minutes. Remove from the frying
  pan once browned and getting crispy. Place on a paper towel lined plate.
  

Nutrition Info